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Chinese Egg Noodle Soup

Chinese Egg Noodle Soup

This healthy soup is topped with a poached egg and a dash of Sriracha hot sauce for a little kick.

Mad Hungry, May 2011 http://www.marthastewart.com/352655/chinese-egg-noodle-soup
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  • Yield Serves 4

Ingredients

    • 2 quarts Chicken Broth Elixir (http://www.marthastewart.com/341791/chicken-broth-elixir), or store-bought chicken broth
    • 2 8-ounce boneless, skinless chicken breast halves
    • 9 ounces Chinese egg noodles
    • 1 pound Chinese broccoli, sliced crosswise in 1-inch pieces
    • 4 poached eggs
    • Sriracha

Directions

  1. In a 3- to 4-quart saucepan, bring elixir to a bare simmer. Add chicken and poach until cooked through, about 20 minutes.
  2. Meanwhile bring water to a boil in a pasta pot. Salt generously and cook egg noodles until al dente, about 5 to 7 minutes. Divide noodles among 4 soup bowls.
  3. Remove chicken from elixir and set aside to cool slightly. Cook broccoli in elixir until crisp-tender, about 3-4 minutes, and divide evenly among bowls.
  4. Slice chicken and divide among bowls. Ladle elixir into bowls and top with a poached egg and Sriracha, if desired.

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